This recipe for Sand Tarts combines a family recipe with a version from The Fannie Farmer Cookbook (Alfred A. Knopf, Twelfth Edition, 1979). We topped the cookies with slivered almonds (instead of whole almonds) to contrast with the cinnamon-sugar topping. This crisp cookie is especially good for dunking.

(Makes about 4 dozen)

¼ pound (1 stick) butter
1½ cups sugar
1 egg, slightly beaten
2 cups all-purpose flour
¼ teaspoon salt
1 egg white, slightly beaten
1 teaspoon ground cinnamon
Slivered almonds, optional
Parchment paper

Preheat oven to 400 degrees. Beat butter until softened, then slowly add 1¼ cups sugar, beating until creamy and smooth.

Add 1 egg and mix well. Slowly add flour and salt and beat until well-blended. Chill dough for 30 minutes.

Lightly sprinkle a surface with flour and roll dough thin, to about 1/8 inch. Brush with beaten egg white. Mix remaining ¼ cup sugar with cinnamon; sprinkle over dough. Cut into desired cookie shapes and place on cookie sheet lined with parchment. Lightly press several slivered almonds into tops of cookies if desired.

Bake about 6 minutes or until edges are slightly golden. Let cool a minute or two before removing to cool. Store in airtight container.